Name: Spicy Eggplant and Pasta with Pancetta
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Olive oil - 3 tablespoons; Pancetta bacon, diced - ⅓ pound; Eggplant, diced - 1; Marinara sauce - 1 (28 ounce) jar; Cherry tomatoes, halved - 1 (10.5 ounce) container; Red wine - ½ cup; Red pepper flakes, or to taste - 2 teaspoons; Ground black pepper, or to taste - 2 teaspoons; Garlic salt, or to taste - 1 teaspoon; White sugar, or to taste (Optional) - 1 pinch; Ground white pepper, or to taste - 1 pinch; Penne pasta - 1 (16 ounce) package

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Eggplant and Pasta with Pancetta

1. Olive oil - 3 tablespoons

2. Pancetta bacon, diced - ⅓ pound

3. Eggplant, diced - 1

4. Marinara sauce - 1 (28 ounce) jar

5. Cherry tomatoes, halved - 1 (10.5 ounce) container

6. Red wine - ½ cup

7. Red pepper flakes, or to taste - 2 teaspoons

8. Ground black pepper, or to taste - 2 teaspoons

9. Garlic salt, or to taste - 1 teaspoon

10. White sugar, or to taste (Optional) - 1 pinch

11. Ground white pepper, or to taste - 1 pinch

12. Penne pasta - 1 (16 ounce) package

How to cook deliciously - Spicy Eggplant and Pasta with Pancetta

1. Stage

Heat 1 tablespoon oil in a skillet over medium heat. Add pancetta; cook until browned on the edges, about 5 minutes. Add eggplant and remaining 2 tablespoons olive oil; cook until eggplant is slightly softened, about 5 minutes.

2. Stage

Pour marinara sauce, tomatoes, and wine into the skillet. Add red pepper flakes, black pepper, garlic salt, sugar, and white pepper. Stir and cover. Let sauce simmer until flavors combine, about 20 minutes.

3. Stage

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain; mix with the sauce.